Mediterranean Lentil Salad

Serve this nutritious, protein-rich salad on a bed of lettuce, topped with feta cheese and olives and surrounded by tomato wedges and cucumber slices.

Directions

Rinse lentils and remove any debris. In a medium saucepan, bring lentils, 4 cups water, bay leaves, thyme, and garlic to a boil. Reduce heat and simmer for about 20 minutes, stirring occasionally, until tender.

Meanwhile, place sun-dried tomatoes in a heatproof bowl and cover with boiling water. In a large bowl, combine celery, bell pepper, onion, and parsley. In a separate bowl, whisk all dressing ingredients together until smooth. When sun-dried tomatoes have softened, drain, mince, and add to vegetables.

Drain lentils and discard bay leaves. Remove garlic, mash, and mix back into lentils. Toss lentils with vegetables and dressing; adjust with salt and pepper to taste. Serve, or cover and chill to serve later.